Comparaison de formulations de saucisse produites en utilisant les épices et ingrédients du Kilishi

52. Stéphanie Carine Wendkuni Tiendrebeogo, Donatien Kabore, Abel Tankoano, Mélaine Windnongdo Nelly Kabore, Aicha Derra, Adama Pare, Fatoumata Hama-Ba, Mamoudou Hama Dicko et Hagrétou Sawadogo- Lingani

Safety Profile, In Vitro Anti-Inflammatory Activity, and In Vivo Antiulcerogenic Potential of Root Barks from Annona senegalensis Pers. (Annonaceae)

54. Kiessoun Konaté, Abdoudramane Sanou, Raïssa R. R. Aworet-Samseny, Fatiha Benkhalti, Oksana Sytar, Marian Brestic, Alain Souza, and Mamoudou H. DICKO

Molecular screening of bacteriocin-producing Bacillus spp. isolated from Soumbala, a fermented food condiment from Parkia biglobosa seeds

53. Yérobessor Dabiré, Namwin SiourimèSomda , Clarisse S. Compaoré, Iliassou Mogmenga, Marius K. Somda, Aboubakar S. Ouattara, Mamoudou H. DICKO

Comparative study of the effects of Herbal and chemical Coagulants in the clarification of raw water

58. Anderson F. Konkobo, Mamounata Diao, Paul W. Savadogo, Jean Diarra and Mamoudou H. Dicko

Assessment of onions contamination by pesticides residues and characterization of market gardeners’ cultural practices in the region of Boucle du Mouhoun (Burkina Faso)

57. Roger DAKUYO, Kiessoun KONATE, Hemayoro SAMA, Abdoudramane SANOU, Kabakdé KABORE, Mamounata DIAO, Crépin Ibingou DIBALA and Mamoudou H. DICKO